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12 NEDERLANDS
Ingrediënten
Min.- — max.-
hoeveelheid
Tijd
(min.)
Temper-
atuur
Halverwege
schudden,
draaien of
roeren
Opmerking
Varkenslende 500-1000 g 40-60 180°C
Laat het vlees 5
minuten rusten
voordat u het
aansnijdt.
Hele vis
Ongeveer 300-400 g
1-2 18-22 200°C
Snijd de staart
eraf als het niet
in de mand
past.
Vislet
Ongeveer 120 g
1 - 3
(1 laag)
9-12 200°C
Leg de vis met
de huidkant
op de bodem
en voeg wat
olie toe om
aanbakken te
voorkomen.
Schelp-/schaaldieren
Ongeveer 25-30 g
200-1500 g 10-25 200°C Ja
Cake
500 g
18 oz
28 180°C
Cakevorm
gebruiken.
Muns
Ongeveer 50 g
1-9 12-14 180°C
Gebruik hit-
tebestendige
siliconen mu-
invormpjes.
Quiche (diameter 21
cm)
1 15 180°C
Bakplaat of
ovenschaal
gebruiken.
Voorgebakken
geroosterd brood/
broodjes
1-6
180 -
200
180°C
Vers brood 700 g 38 160 °C
Het brood
moet zo plat
mogelijk
zijn om te
voorkomen dat
het tijdens het
rijzen tegen het
verwarming-
selement komt.
Verse broodjes
Ongeveer 80 g
1-6 stuks 18-20 160 °C
Kastanjes 200-2000 g 15-30 200°C Ja
Gemengde groenten
(grof gehakt)
300-800 g 10-20 200°C Ja
Stel de
bereidingstijd
naar eigen
voorkeur in.
12


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